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Saturday, November 13, 2010

One of my favorite foods has always been lasagna, which was one of the things that made finding out I was allergic to gluten last year depressing at first. However, I've found gluten free lasagna noodles at my local Whole Foods, so hopefully if you need to use a gluten free version, you have a comparable store next to you. Enjoy!

Ingredients

-1 box lasagna noodles

-1 lb ground beef, chicken, or turkey

-2 16oz bottles of tomato sauce

-1/2 onion, diced

-1/2 diced red pepper

-3 cloves garlic, diced

-1/4 cup oregano

-1/4 cup shredded Parmesan

-1 1/2 cup ricotta cheese

-2 cups mozzarella cheese

The box of lasagna noodles will have directions as to how to prepare the lasagna. Follow the directions, but make sure to do the following:

In the water that the noodles boil in, add a generous amount of olive oil. This helps prevent sticking.

Under cook the noodles by about 3-4 minutes. This will make them easier to handle, and all the moisture from the cheese and sauce will help the noodles cook fully.

Use low moisture or part skim cheeses. This will help the lasagna from becoming too wet.

Saute the onions and garlic before adding to the sauce.

Cover the lasagna with aluminum foil while cooking, and for the last 10-15 minutes, cook uncovered so the lasagna browns.

Once the lasagna is cooked, let it sit for about 20 minutes. This will allow the lasagna to rest enough so that it is still warm/hot, but does not fall apart when serving.